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Creamy New York Style Cheesecake Recipe with Easy Sour Cream Topping

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A smooth and dense New York style cheesecake with a tangy sour cream topping that balances the richness perfectly. This recipe is straightforward, crack-free, and perfect for any occasion.

Ingredients

Scale
  • 32 ounces (900g) full-fat cream cheese, softened
  • 1 1/4 cups (250g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) full-fat sour cream, divided (3/4 cup for batter, 1/4 cup for topping)
  • 2 teaspoons pure vanilla extract
  • Zest of one lemon
  • 2 tablespoons (15g) all-purpose flour
  • 1 1/2 cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar (for crust)
  • 1 tablespoon (12g) sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until mixture resembles wet sand. Press firmly into bottom of 9-inch (23cm) springform pan. Bake 10 minutes and set aside to cool.
  2. In a large bowl, beat softened cream cheese on medium speed until smooth and creamy, about 3-4 minutes.
  3. Gradually add 1 1/4 cups sugar, mixing well. Add eggs one at a time, mixing on low speed after each until just combined.
  4. Stir in 3/4 cup sour cream, vanilla extract, and lemon zest until evenly combined.
  5. Sprinkle flour over batter and fold in carefully to avoid deflating.
  6. Pour batter over cooled crust and smooth surface with spatula.
  7. Bake at 325°F (160°C) for 50 to 60 minutes until center jiggles slightly when shaken.
  8. Mix 1/4 cup sour cream with 1 tablespoon sugar and 1/2 teaspoon vanilla for topping. Spread evenly over warm cheesecake and return to oven for 5 minutes to set topping.
  9. Cool cheesecake to room temperature, then refrigerate at least 6 hours or overnight.
  10. Run a knife around edges before releasing springform pan. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Use softened cream cheese at room temperature to avoid lumps. Do not overmix eggs to prevent cracks. Bake at low temperature (325°F) for even cooking. No water bath needed. Cool cheesecake gradually by leaving oven door slightly open for 30 minutes before refrigerating. Chill overnight for best texture and flavor. For dairy-free topping, substitute coconut cream. For gluten-free crust, use almond flour and butter.

Nutrition

Keywords: New York cheesecake, creamy cheesecake, sour cream topping, easy cheesecake recipe, no water bath cheesecake, classic dessert

Find it online: https://juliamadeit.com/creamy-new-york-style-cheesecake-recipe-with-easy-sour-cream-topping/